For the countertop mixes the biscuits previously ground with the melted butter and the liofilized cherry (at the desire)
We transfer the mixture into a diameter of 18 cm in diameter, form the base, raise sides of 6 cm and cold as long as we prepare the filling!
For filling, mix the cream cheese together with the mascarpone cream and sugar.
We pour the sweet cream as a little continuing to mix.
Add the eggs, mix again until homogenized.
We continue with the corn starch, continuing to mix until we only have cattle and the texture becomes fine, in the end pour vanilla essence and lemon juice, combine the ingredients to a fine texture.
We pour the cream over the cooled countertop and bake the keesecak 80 minutes, temperature 150 C.
We cool an hour in the oven, then at room temperature and 6 hours in the refrigerator.
At the desire it is served with cherry sauce 🍒.
Enjoy your meal.
